Comparison of chemical composition of striped bass (Marone saxatilis) from three Chesapeake Bay tributaries with those of two aquaculture hybrid striped bass types

Striped bass (Morone saxatilis) from three tributaries of the Chesapeake Bay (Potomac, Choptank and Upper Bay regions) and two commercial hybrid striped bass species (M. saxatilis x M. chrysops and M. chrysops x M. saxatilis) were evaluated for chemical composition. Fatty acid and proximate compositions of edible tissue from wild catches were very similar within a sampling season. Generally, fish sampled during spring spawning were higher in moisture and lower protein, lipid, ash, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) contents compared to their winter counterparts. Observed differences were influenced by seasonal factors including, water temperature, feed, and physiological changes. Both hybrid striped bass crosses had substantially higher n-6 and lower n-3 contents compared to wild-captured fish. This was a reflection of their diets.